Tex-Mex Chicken Burrito Bowl
with Tomato Salsa, Cheddar Cheese & Garlic Aioli
We think burritos are even better in a bowl, don’t you? That way you can mix up all the elements, like juicy Tex-Mex chicken, zingy salsa and fragrant garlic rice for the perfect bite. Or, you can enjoy them on their own, savouring their separate flavours. Either way, it’s a winner for us!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1
Tomato
1 tin
Sweetcorn
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
1 packet
Jasmine rice
1 sachet
Tex-Mex Spice Blend
320 g
Chicken Breast
1 packet
Parsley
2
Garlic
1 packet
Garlic Aioli
(Contains: Eggs, Soy; )
2
Radish
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk; )
1.5 cup
water
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic.
• In a medium saucepan, heat the butter with a dash of olive oil over medium heat.
• Cook garlic until fragrant, 1-2 minutes.
• Add jasmine rice, the water and a generous pinch of salt, stir, then bring to boil.
• Reduce heat to low and cover with a lid.
• Cook for 12 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don’t peek!
• Meanwhile, thinly slice radish. Finely chop tomato. Drain sweetcorn.
• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.
• In a medium bowl, combine chicken, Tex-Mex spice blend and a drizzle of olive oil. Set aside.
• Heat a large frying pan over high heat.
• Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a second medium bowl.
TIP: Cover the pan with a lid if the corn kernels are ‘popping’ out.
• Meanwhile, set air fryer to 200°C.
• Place chicken steaks into air fryer basket and cook, turning halfway through, until golden and cooked through, 12-15 minutes (cook in batches
if needed).
TIP: No air fryer? Return frying pan to medium-high heat with a drizzle of olive oil. Cook chicken steaks until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded).
TIP: Chicken is cooked through when it’s no longer pink inside.
• To the bowl with charred corn, add tomato, radish and a drizzle of white wine vinegar and olive oil.
• Season to taste with salt and pepper, then toss to combine.
Little cooks: Take the lead by tossing the salsa!
• Slice chicken.
• Divide garlic rice between bowls. Top with tomato salsa and Tex-Mex chicken. Dollop over garlic aioli.
• Sprinkle with shredded Cheddar cheese and tear over parsley to serve. Enjoy!
Little cooks: Add the finishing touch by sprinkling the Cheddar cheese!
